Preheat oven to 400°.
Combine milk and corn in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Place corn mixture in a food processor; process until smooth. Stir in basil, 1 teaspoon sugar, and 1/2 teaspoon salt.
Combine broth, onion, bell pepper, carrot, black pepper, garlic, and bay leaves in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoon salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain; discard bay leaves.
Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with corn mixture; sprinkle evenly with remaining 1 tablespoon sugar. Bake at 400° for 25 minutes.
Broil 3 minutes or until lightly browned.